Stewing grass carp is simple and easy to learn, and it's so delicious that it can't stop. Stewing it in a soup pot that is not afraid of sticking to the pot can keep the fresh, fragrant, soft and tender fish.

stewed grass carp

required ingredients

1 grass carp, 2g Flammulina velutipes, half onion, 1 spoon of cooking wine, 1 piece of ginger, 1 onion, 1 spoon of Orleans marinade, 3 tablespoons of soy sauce, 1 spoon of beer, 1 spoon of oyster sauce, 1 star anise, a little pepper, 1 spoon of sugar and a little salt.

Cooking steps

1. Prepare all the ingredients, clean grass carp, cut it into pieces and put it in a big bowl, add 1 spoon of cooking wine, ginger slices and onion pieces, add 1 spoon of Orleans marinade, stir well and marinate for more than 2 minutes.

Heat oil from the pan, add shredded onion and ginger slices, then add washed Flammulina velutipes to cover the bottom of the pan, and put the pickled grass carp segments on it. (natural caimi material, pottery and steel, don't worry about sticking to the pot

Then add three spoons of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, one star anise and a little pepper, pour in a bottle of beer, cover the pot and stew for 2 minutes.

add appropriate amount of sugar and salt before taking out the pan, and finally sprinkle chopped green onion and millet spicy rings to serve on the plate, or directly serve on the pan ~